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Rugelach Reviews

My mother's inspiration for these traditional Jewish cookies came from her great-grandmother, who owned a small Catskills hotel. Even after Bubbe Sarah retired, she'd turn out enough rugelach to feed a hotel full of people.

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4/4

Classic recipe - in my family we roll out circles, add toppings, cut in wedges and roll up individual pieces. More work but they do look lovely.
Don't try to make them pareve - they are completely kosher, just enjoy them with a dairy meal

a_putterer
from Cambridge, MA
/ 09.25.2016

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I've been making these for years with many filling variations, and everyone loves and requests them. One problem - I tried substituting margarine and tofutti to make them kosher and they were awful. Any suggestions?

efaith
from Brooklyn, NY
/ 09.04.2015

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My favorite cookie and the best recipe I've made of them!
I split the jam between apricot and raspberry and subbed chopped dried dates for the raisons.
don't cut the chilling time at all.
yum.

emoe
from Boston
/ 04.12.2015

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These are delicious - I've used homemade raspberry and apricot jams and the baking/slicing directions from this recipe, but I make 4 changes inspired by Ina Garten - I use half the jam this recipe calls for, I use half granulated sugar and half light brown sugar in the filling,I mix the filling ingredients together before sprinkling them over the jammed dough, and I sprinkle a combination of sugar and cinnamon on the rolled log. Chilling is a must! Next time I'll try homemade currant jelly with walnuts and dried cranberries - mmmm!

norskie
from Seattle WA
/ 08.22.2014

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This is the best recipe. Search no more. Everyone tells me it reminds them of their Jewish Grandmother!!! They are addicting. I also make chocolate ones with Nutella!!!

lynnar
from Charleston,SC
/ 02.23.2014

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Delicious! I make these every year with 1/2 apricot and raspberry preserves. They're a fair amount of work, but they keep very well and everyone loves them!

kbfiretruk
/ 01.02.2014

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Absolutely delicious! I made 1/2 with apricot and 1/2 with cherry preserves, dried cherries and chocolate chips. Each well received by the traditionalist and the chocolate lover. The key is to keep the dough chilled!

debsart
from Manhasset, NY
/ 09.06.2013

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Turned out delicious! Only problem I had was with filling spilling out the seams and then 'fusing' with the paper; I had to toss a couple pieces because I couldn't get the paper off them! So keep that in mind. :)

dmeanr
from Asheville, NC
/ 09.04.2013

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A bit of work, but very yummy. Be careful to seal the logs well--mine ended up oozing apricot preserves everywhere, but the resulting cookies were still delicious if not so pretty.

sitagaki
/ 01.16.2013

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This is a terrific recipe. All my New
York jewish friends tell me it reminds
them of their grandmother's rugelach!!!!
I am from NYC and I could not find a
place down here that sells rugelach, so I
had to search for a good recipe. This is
it! Very easy to make and it freezes
really well.